PB Chocolate Chip Popcorn Balls

A fun, sweet, and salty snack, popcorn balls are a pretty healthy Halloween option, says registered dietitian Lauren O'Connor. Popcorn is a whole grain food that is high in fiber, naturally low in fat and calories, and packs in more antioxidants than some servings of fruits and veggies! Plus, this easy recipe from Nutrition Babes Kathy Siegel, RD, and Lauren Harris-Pincus, MS, RD, is packed with salty-sweet flavor!

Directions: Mix together popped corn and chocolate chips in a large bowl. Fill a smaller bowl with ice and water and set aside. In a small saucepan over medium-high heat, stir together honey and peanut butter until bubbling. Pour the honey peanut butter mixture over the popcorn and chocolate chips, and combine well with a spatula. Dip hands in ice water and roll popcorn into 2-inch balls (dip hands in ice water in between balls). If your popcorn ball becomes too fragile, dip it in the ice water briefly and then reshape it. Once all the balls have been rolled out, place them on a sheet of parchment paper to cool.

Bewitching Brownie Bites

These not-so-scary brownie bites are easy to make (they only require one bowl!) and have fewer calories and half the fat and sugar of regular brownies. But they still pack in all the rich chocolate taste you want from a Halloween treat, says recipe creator Marlene Koch, RD, author of Eat More of What You Love: Over 200 Brand-New Recipes Low in Sugar, Fat, and Calories.

Directions: Preheat the oven to 325 degrees. Lightly spray a 12-cup muffin tin with non-stick baking spray. Place chocolate chips and butter in medium bowl and microwave on high for 45 to 60 seconds (or until chocolate looks shiny and partially melted). Remove bowl from the microwave and whisk until completely melted. Whisk in prune puree, instant coffee, vanilla, and brown sugar (it should be lump-free), blending until smooth. Stir in beaten egg. Add cocoa powder, baking powder, and flour, mixing after each addition. Spoon batter evenly into prepared muffin tins, using about 2 tablespoons each. Bake for 10 to 12 minutes or until the center springs back when lightly touched. Cool pan on wire rack for 5 to 10 minutes before removing brownies.

Chocolate Almond Butter Cups

If peanut butter cups are your favorite Halloween candy, this is the slimmed-down recipe you've been waiting for! This healthier version is made with antioxidant-rich dark chocolate and natural almond butter so there's no need to feel guilty after you indulge.

Directions: Melt one piece chocolate and place in the bottom of a mini muffin wrapper. Place in freezer for a few minutes until solid. Top with almond butter. Melt other piece of chocolate and place on top of nut butter and freeze until solid.

Directions: Line a large cookie sheet with aluminum foil and grease the foil with cooking spray. In a small prep bowl, mix together all the spices. Set aside. In a large pot, melt Smart Balance light over medium heat until well melted and it coats the pan (this will prevent the marshmallows from sticking). Add the mini marshmallows and put on medium heat until they are nearly melted. Add pumpkin puree and spice mixture. Mix well. Add a drop or two of orange food coloring (depending on your desired shade of orange). Remove from heat and add Rice Krispies. Mix until all of the Rice Krispies are mixed in. Spray your hands with cooking spray and scoop up about ⅓ to ½ cup of the Rice Krispies mixture. Start to shape the mixture into a pumpkin-like shape.

To decorate: Place the 'pumpkins' on the prepared baking sheet and press down a bit so they stand up on their own. Then press a half of a midget tootsie roll into the top of the balls (they should look like the stem of your pumpkin!). Wait until the Rice Krispies treats are completely cool to create the Jack-o'-Lantern face with the black decorators gel. For the green vines, take about the size of a dime's worth of the green ready-to-use fondant, and roll it in between your hands to make a long and skinny string. Wrap the string around a toothpick and let sit on a baking sheet until completely hardened. Once dry, remove from toothpick and place one or two vines to the right and left of the stem to complete your pumpkin.

Punk-in' Mini Muffins

Jenn Walters, co-founder of Fit Bottomed Girls, says this low-fat pumpkin muffin recipe is so easy, even the baking-impaired can succeed! "With just two simple ingredients, it takes just 20 minutes to whip them up. In fact, I always have a box of cake mix and a can of pumpkin on hand in case I need to make a dessert in a pinch—or need to beat a pumpkin craving this time of year." The recipe below calls for spice cake mix, but you can try it with any flavor you prefer, Walters says.

Directions: Preheat the oven to 350 degrees. Take a regular box of spice cake mix and mix well with the can of pumpkin (don't add eggs, water, or oil—the batter is supposed to be thick, says Walters). Divide the batter evenly between 24 mini-muffins and spoon into a mini-muffin tin that has been sprayed with non-stick spray. Bake for 13 minutes.

Witches Teeth

We just love these creative yet simple to make (and slightly scary) apple 'bites' from Gretchen Zelek of Do or Die Fitness. Carve them up for a Halloween party or just anytime you need a smile with your snack!

Ingredients:1 apple24 slivered almonds (approx.)

Directions: Wash, core, and quarter apple. Cut a wedge from the skin side of each quarter. Press almond slivers in place for teeth. Bite in and enjoy!

Chocolate Cheesecake Cups

If you want a more 'adult' dessert for your Halloween party, we'd recommend these classy, single-serving chocolate cheesecake cups created by Dr. Lynn Anderson, author of Recipes for Health, Sex, Happiness, and Love. Keep them in the spirit of the holiday by using Halloween-themed cupcake liners and serving them with spooky, printed napkins.

Directions: Place the first 8 ingredients in a food processor and blend. Spoon the mixture into paper liners in mini cupcake baking tins. Fill half-way. Top with 3 to 4 chocolate chips. Bake at 300 degrees for 20 minutes. Cool on a rack and then chill for at least 2 hours.

Directions: Hold carrot chunk upright. Place ½ teaspoon low-fat cream cheese on the top of the carrot, centered. Place a slice of olive in the center of the cream cheese to complete your tasty, edible eyeball.

Fingers

Another fun appetizer or snack, these 'fingers' are a delicious way to sneak in some nutrition while staying with the Halloween-theme. And at just 11 calories per finger, you can enjoy a few and still have plenty of room for a sweeter treat.

Directions: Slice mozzarella sticks in half. Take your knife and make slight wedges on the cheese, to look like the folds of your finger and knuckle. Dig about ¼ inch of cheese out at the top. Place ½ teaspoon cream cheese in the ¼ inch hole. Place 1 green pepper "nail" on top.

Caramel Apples

This melt-in-your-mouth fall treat transforms a nutritious apple into a dessert. Since most versions come out closer to 300 calories, portion control is key. Slice a fully-loaded caramel apple into thirds and enjoy it with a few friends to keep it at 100 calories per serving (we love this caramel-pistachio-dipped apple recipe)!

For an even healthier 100-calorie alternative that you can eat all by yourself, O'Connor recommends warm, baked apples instead. Simply wash, dry, and core a small apple (go with a Granny Smith for a tart and tangy taste; for a sweet and tart combo, reach for a Pink Lady), dust it with cinnamon, wrap it in foil, and bake at 350 degrees for 35-45 minutes. Once it's out of the oven, top it with a teaspoon of honey or sliced almonds.